Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO2 (Articolo in rivista)

Type
Label
  • Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO2 (Articolo in rivista) (literal)
Anno
  • 2012-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf303162m (literal)
Alternative label
  • Durante M., Lenucci M.S., Laddomada B., Mita G., Caretto S (2012)
    Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO2
    in Journal of agricultural and food chemistry
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Durante M., Lenucci M.S., Laddomada B., Mita G., Caretto S (literal)
Pagina inizio
  • 10689 (literal)
Pagina fine
  • 10695 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#altreInformazioni
  • I.F.= 3.107 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 60 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Istituto di Scienze delle Produzioni Alimentari Lecce; Università del Salento (literal)
Titolo
  • Effects of sodium alginate bead encapsulation on the storage stability of durum wheat (Triticum durum Desf.) bran oil extracted by supercritical CO2 (literal)
Abstract
  • The aim of this study was to investigate the influence of encapsulation on the storage stability of oil extracted by supercritical carbon dioxide from a micronized durum wheat bran fraction. Wheat bran oil was encapsulated in 2% (w/v) sodium alginate beads. Encapsulated and unencapsulated oil samples were stored at 4°C or 25°C, daylight or darkness, over 90 days and, at defined time points, subjected to stability evaluation based on fatty acid hydroperoxide production, and tocopherol (?, ? and ? forms), tocotrienol (?, ? and ? forms) and carotenoid (lutein, zeaxanthin and ?-carotene) degradation. The encapsulation of the oil into alginate beads significantly increased stability, optimally when stored at 4°C, maintaining high levels of isoprenoids and low content of fatty acid hydroperoxides over 30 days of storage. (literal)
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